This lemon and raspberry loaf cake has fresh vibrant flavours with a light and fluffy texture. The sponge is flavoured with lemon zest and filled with fresh raspberries. It's then infused with lemon sugar syrup before being topped with a thick layer of icing and a sprinkle of freeze-dried raspberries.
300gMargarine or unsalted butterI use Stork Original
300gGolden caster sugar
3largeEggsAt room temperature
1tspVanilla extract
300gSelf-raising flour
1tbspMilk
1LemonZest only
150gFresh raspberries
For the lemon sugar syrup
0.5LemonJuice only
25gGolden caster sugar
For the lemon icing
225gIcing sugar
1LemonJuice only
2-3tspCold water
1tspFreeze-dried raspberries
Instructions
Start by making the sponge
Preheat the oven to 160°C fan / 180°C conventional.
Lightly grease a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above for how to do this). Set aside for now.
Cream the margarine, golden caster sugar and vanilla extract together in a large bowl until pale and fluffy.
Mix in the eggs one at a time, adding 2 tablespoons of the 300g flour after each egg to stop the mixture from curdling.
Add the remaining flour, lemon zest and milk. Fold the mixture together until smooth and fully combined.
Toss the raspberries in a teaspoon of flour (this will stop them from sinking to the bottom of the cake) and then fold them into the mixture.
Transfer to the loaf tin and bake for 60-70 minutes* until golden in colour and a toothpick inserted into the middle comes out clean.
Meanwhile make the lemon sugar syrup
Mix the lemon juice and sugar together in a bowl.
As soon as the loaf cake is out of the oven, prick it all over with a toothpick or skewer and spoon over the lemon drizzle, letting it sink into the cake.
Leave to cool in the baking tin for 15 minutes, then turn out onto a wire rack and leave to cool completely.
To make the lemon icing
Stir the icing sugar and lemon juice together. The consistency of the icing should be thick but still pourable. If it's too thick, stir in a teaspoon of cold water at a time.
Pour the icing over the cake, letting it drip down the sides.
Sprinkle over the freeze-dried raspberries and allow 20 minutes or so for the icing to set. Slice and enjoy!
Notes
Store the cake in a baking tin at room temperature for up to 2 days, or in the fridge for up to 4 days.*If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 45 minutes.